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Bacon & Potato Patties

 Bacon & Potato Patties Bacon & Potato Patties These Bacon & Potato Patties are crispy on the outside and soft on the inside, with savory bits of bacon and mashed potatoes. Perfect as a snack, side dish, or even a light meal. Ingredients (Makes about 8 patties) 2 large russet potatoes, peeled and cut into chunks 6 slices of bacon, cooked and crumbled 1/4 cup green onions, finely chopped (optional) 1/2 cup shredded cheddar cheese (optional) 1 egg, beaten 1/2 teaspoon garlic powder Salt and pepper, to taste 1/4 cup all-purpose flour (for dredging) 2 tablespoons vegetable oil, for frying Instructions 1. Cook the Potatoes Place the potatoes in a large pot and cover with water. Bring to a boil and cook until tender (about 10-12 minutes). Drain and mash the potatoes until smooth. Let them cool slightly. 2. Prepare the Bacon and Mix While the potatoes are cooking, cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and cru...
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Teriyaki Chicken

 Teriyaki Chicken Recipe


Teriyaki Chicken Recipe

A classic Japanese-inspired dish featuring tender chicken glazed in a sweet and savory teriyaki sauce. Quick, easy, and perfect for a weeknight dinner!

Ingredients:

  • 4 boneless, skinless chicken thighs (or breasts)
  • ¼ cup soy sauce (low-sodium preferred)
  • 3 tablespoons mirin (or rice vinegar for a less sweet version)
  • 2 tablespoons sake (optional)
  • 2 tablespoons brown sugar
  • 1 teaspoon ginger, grated
  • 2 cloves garlic, minced
  • 1 tablespoon cornstarch (optional, for thickening)
  • 1 tablespoon water (for cornstarch slurry)
  • 2 tablespoons vegetable oil
  • Chopped green onions and sesame seeds, for garnish

Instructions:

  1. Make the Teriyaki Sauce:

    • In a bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, ginger, and garlic. Set aside.

  2. Cook the Chicken:

    • Heat the vegetable oil in a large skillet over medium-high heat.
    • Pat the chicken dry with paper towels and season lightly with salt and pepper.
    • Sear the chicken for 4–5 minutes on each side, or until golden brown and fully cooked (internal temperature of 165°F/74°C). Remove from the skillet and set aside.

  3. Make the Sauce:

    • Pour the teriyaki sauce mixture into the skillet and bring to a gentle simmer.
    • If you prefer a thicker sauce, mix the cornstarch and water to create a slurry, then stir it into the simmering sauce. Cook for 2–3 minutes until thickened.

  4. Combine Chicken and Sauce:

    • Return the cooked chicken to the skillet and toss to coat in the teriyaki sauce.

  5. Serve:

    • Slice the chicken and drizzle with extra sauce. Garnish with chopped green onions and sesame seeds.
    • Serve over steamed rice, with stir-fried vegetables, or alongside a fresh salad.

Enjoy your delicious homemade teriyaki chicken, a perfect blend of sweet and savory flavors! 🍱🍗

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